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CSIR-CFTRI accords importance to balanced nutrition through microbial food additives
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Monday, 17 January, 2022, 08 : 00 AM [IST]
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Nandita Vijay, Bengaluru
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CSIR-Central Food Technological Research Institute, Mysuru, accords importance to balanced nutrition through microbial food additives. In this regard it is focussed on the benefits of the consumption of safe microbial food, products from microbial fermentation, microbial metabolites nutrition fermented foods and their benefits, and mushroom production by zero-waste technology.
Going forward, food researchers would carry out ongoing research and technological advancements the world is witnessing in the area of malnutrition and food safety.
In sync with the Union government’s Azadi ka Amrit Mahotsav to commemorate 75 years of the country’s Independence, a webinar on ‘Balanced nutrition through microbial food additives’ had a panel of food scientists working in microbiology from leading universities and research institutes provide their perspective on the subject.
According to Dr Sridevi Annapurna Singh, Director, CSIR-CFTRI, Mysuru, though we have a high crop production, it is not sufficient to meet the demands of the population. Food-grade microorganisms are a better alternative as they require less water and land than crops and have lowered ethical issues.
Dr Prakash Halami, Head of the Microbiology and Fermentation Technology Department, CSIR-CFTRI, said that a balanced diet is key to healthy living. With urbanisation, the consumption of traditional fermented foods had reduced, resulting in lifestyle diseases in India. The inclusion of food-grade microorganisms in our diet can enrich the nutritional value of the food and can be a potential solution to many disorders, including malnutrition.
Dr Gayathri Devraja, Professor, Microbiology Department, Davangere University, emphasised use of Lactic acid bacteria to solve celiac disease because it enhances the epithelial barrier and destroy multiple epitopes on gliadin. Dr Sumana K, Assistant Professor, Department of Microbiology, JSS Academy of Higher Education & Research, Mysuru, stressed how microorganisms are a rich source of dietary lipids, amino acids, ethanol, organic acids, hormones, enzymes and antibiotics. Dr Subrota Hati, Assistant Professor, Dairy Microbiology department, Kamdhenu University, Gujarat, spoke on antihypertensive and antioxidative compounds in camel and goat milk fermented with potential lactic cultures.
Dr Amit Kumar Rai, Scientist C, Institute of Bioresource and Sustainable Development, Imphal, spoke on bioactive peptides and their importance in fermented foods. Dr Rakshak K Acharya, Scientist, CSIR-Institute of Himalayan Bioresource Technology, Palampur, discussed the cost effective production of Shiitake mushroom using the waste generated in the industries.
Further, the webinar was focused on the ongoing research and technological advancements the world is witnessing concerning malnutrition and food safety. It also provided an opportunity for the young Indian scientists and students working in scientific labs and institutions to interact with the experts who delivered the lectures during the event.
Over 300 participants throughout the country participated. MFT Department staff representatives Dr Praveena Bhatt, Dr Mohan A Dhale, Dr M V R K Sarma, Dr Swaroopa Rani, Dr Mahejibin Khan, Punil Kumar H N and Dr Roopavathi C, M R Krishna Prashanth, Aditi Goel, and Amruta Dinesan provided organisational assistance.
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